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State Fair-Style Roasted Turkey Legs

COOK TIME
45 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(42)
State Fair-Style Roasted Turkey Legs
Matt Abdoo
COOK TIME
45 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(42)

Ingredients

Brine
  • 1 gallon cold water
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 6 turkey legs
Turkey Rub
  • 2 teaspoons chili powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 teaspoons olive oil
To serve
  • Barbecue sauce, blue cheese or ranch dressing

    Chef notes

    One of my favorite things to eat at a fair are the giant, smoky, spiced turkey legs. They're so flavorful and fun to snack on while you walk around enjoying the festivities.

    Swap option: If you can't find turkey legs, you can use chicken legs instead.

    Preparation

    For the brine:

    Whisk together the water, kosher salt and sugar to create your brine.

    Once the liquid turns clear, place 3 turkey legs in a gallon zip-top bag and pour over half of the brine to cover. Repeat with the remaining 3 turkey legs then refrigerate for 1 hour to overnight.

    For the turkey rub:

    In a small mixing bowl, combine all the ingredients for the turkey rub and mix to combine.

    To cook:

    1.

    Remove the turkey legs from the brine and pat dry.

    2.

    Season the turkey legs with all of the turkey rub and place onto a sheet tray with a wire rack and allow them to marinate for 15 minutes.

    3.

    While the turkey legs are marinating, preheat your oven to 425°F.

    4.

    Once the oven is up to temp, roast the turkey legs on the wire rack for 45 minutes or until the skin is golden-brown and the internal temperature reaches 165°F.

    5.

    Remove from the oven allow the turkey legs to rest for 5 minutes, then serve with your favorite barbecue sauce, blue cheese or ranch dressing.